Pork Roll Sandwich Recipe

Toast and spread

Split the 4 rolls horizontally. Lightly spread 1 teaspoon mayonnaise on each bottom half and 1/2 teaspoon mayonnaise on each top half. Spread 1/2 teaspoon yellow mustard on the bottoms as well (divide the 2 tsp total across the 4 bottoms). If using ketchup, reserve 1 teaspoon per sandwich. Set rolls aside, open-faced, on a plate.

If using tomato and lettuce, slice the tomato into 4 even slices and wash/dry lettuce leaves; set aside.

Heat a large nonstick skillet or griddle over medium-high heat. Add 1 teaspoon neutral oil and swirl to coat. Lay 8 slices of pork roll flat in a single layer (you may need to do two batches depending on pan size).

Cook pork roll 2–3 minutes on the first side until edges begin to brown and crisp. Flip and cook the second side 1–2 minutes until fully heated through and edges are browned. Remove pork roll to a plate and keep warm. Repeat if a second batch is required.

Reduce heat to medium. In a bowl, whisk together 4 large eggs, 2 tablespoons milk, 1 teaspoon salt, and 1/2 teaspoon black pepper until combined.

Add 1 tablespoon butter to the skillet and let it melt, coating the surface. Pour the egg mixture into the skillet. Let eggs sit undisturbed 20–30 seconds until edges set, then gently push eggs from the edges toward the center with a spatula, forming large curds. Continue folding and turning until eggs are mostly set but still moist, about 1–2 minutes total.

Divide the scrambled eggs into 4 even portions in the pan, pressing each portion into a round patty roughly the size of the rolls (use the back of a spatula to shape). Reduce heat to low.

Place one slice of American cheese on top of each egg patty and cover the pan with a lid for 30–60 seconds to melt the cheese.

Remove the egg-and-cheese patties from the pan and keep warm on the plate with the cooked pork roll.

Place two slices of cooked pork roll on the bottom half of each mayo/mustard-spread roll (8 slices divided among 4 sandwiches).

Top the pork roll with one egg-and-cheese patty per sandwich.

If using, add a tomato slice and a lettuce leaf on top of the egg. Add ketchup if desired.

Close each sandwich with the top roll half. Press gently, then return to the skillet for 20–30 seconds per side over medium-low heat (using the pan dry or with a small pad of butter) to toast the outsides and meld fillings, if desired. Alternatively, serve immediately without further toasting.

Cut sandwiches in half if desired and serve hot.